Roasted Cauliflower Soup Recipe

This Roasted Cauliflower Soup recipe begins with caramelized florets giving it a rich, intensified flavor.

The key to this Roasted Cauliflower Soup is taking the extra step to roast the florets. It gives the cauliflower a richer taste than boiling or steaming.

The roasted cauliflower is then pureed smooth, and then florets held aside for garnish are added. The garnishes in my photo: roasted cauliflower florets, pomegranate seeds, raw pumpkin seeds, basil oil and freshly ground black pepper. Variations include crème fraîche, sour cream or yogurt, cheese, croutons, microgreens, raw or roasted tomato, fresh apple or a dollop of apple butter, etc.  There are no rules, make it how YOU like it.

Depending on your presentation, this soup works for both refined and rustic meals, and it can be served heated or chilled. I have served it hot in bread bowls, and also served it it chilled in shooter glasses. It is truly versatile.  The yield for this recipe is approximately 6 cups.

This soup is also delicious when made with Romanesco or Brocco-flower.

To make this vegetarian recipe dairy-free, use a plant-based milk or omit the milk.

To submit questions or thoughts about this recipe, please scroll down and post in the comments section below.

If you enjoy this Roasted Cauliflower Soup, you may also like Vegetable Korma with Cashew, Coconut and Yogurt Sauce. 

Print Recipe

Roasted Cauliflower Soup

This Roasted Cauliflower Soup is pureed smooth and then garnished with florets. Depending on your presentation it works for both refined and rustic meals, and it can be served heated or chilled. This soup is also delicious when made with Romanesco or Brocco-flower.

Recipe by~ Reese Amorosi

Votes: 15
Rating: 4.67
You:

Rate this recipe!

Course

Soup

Cuisine

Vegetarian

Keyword

Roasted Vegetables, Soups and Stews, Vegetarian

Prep Time

15 minutes

Cook Time

55 minutes

Passive Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 1 cauliflower medium to large, broken into florets
• 2-3 cloves garlic
• 2 tbsp olive oil
• 3-4 cups vegetable stock
• 1 wedge lemon seeded (about 1/8 of the fruit)
• 1/2 cup milk (or cream or plant based milk) OPTIONAL
• 1/2 tsp Kosher salt
• black pepper freshly ground, to taste

Course Soup Cuisine Vegetarian Keyword Roasted Vegetables, Soups and Stews, Vegetarian Prep Time 15 minutes Cook Time 55 minutes Passive Time 20 minutes Servings MetricUS Imperial Ingredients 1 cauliflower medium to large, broken into florets 2-3 cloves garlic 2 tbsp olive oil 3-4 cups vegetable stock 1 wedge lemon seeded (about 1/8 of the fruit) 1/2 cup milk (or cream or plant based milk) OPTIONAL 1/2 tsp Kosher salt black pepper freshly ground, to taste

Votes: 15 Rating: 4.67 You: Rate this recipe!

Instructions

1. Pre-heat oven to 400 degrees. Toss cauliflower and garlic cloves with olive oil and salt, place in single layer in a shallow baking dish or sheets pan. Roast for approximately 40 minutes until caramelized, stirring occasionally to ensure even browning. The cauliflower will shrink as it cooks.
2. Remove cauliflower and garlic from oven and cool (15-20 minutes), then place in a food food processor or blender, reserving 3-5 pieces of cauliflower to use as garnish for each bowl of soup.. Add 3 cups of stock and a squeeze of the lemon wedge, pulse until smooth. Once the soup is blended, check for consistency - if it's too thick for you, add some or all of the 4th cup of stock and re-blend.
3. Pour into soup pot – if you're using milk, whisk it in now. Taste the soup and add more salt if needed, then simmer on medium-low for 10-15 minutes. OR, if you prefer the soup chilled, pour soup into a large bowl, whisk in cream or milk, then refrigerate for several hours.
4. Transfer soup to serving bowls (or glasses are nice for chilled soup), garnish and serve.